MANAGER

Job Summary

Plan, coordinate, and manage restaurant staff and services to ensure efficient operations, optimize profitability, and improve team performance through data analysis, effective communication, and operational oversight.

Responsibilities

Plan and coordinate staff schedules and services to ensure efficient and effective restaurant operations

Analyze operating results with the team to identify performance gaps and implement improvement initiatives

Monitor cashiering procedures to ensure compliance with accounting standards and reduce consumable wastage

Maintain labor productivity ratios by overseeing staff workflow and scheduling adjustments

Conduct pre-shift meetings to communicate daily business updates and prepare staff for service

Lead regular sales meetings and performance reviews to align team goals and enhance outcomes

Forecast food and beverage requirements accurately to support operational planning and budgeting

Apply sales costing, pricing, and margin management knowledge to optimize restaurant profitability

Utilize restaurant management software and related computer applications to support sales operations

Preferred competencies and qualifications

Diploma or Degree in Sales, Business, Hospitality, F&B Management, or a related discipline

Minimum of 5 years’ experience in the food and beverage industry

Excellent communication and organizational skills